Chimichurri Sauce

This vibrant Argentinian chimichurri sauce transforms any grilled meat, roasted vegetable, or crusty bread into an extraordinary culinary experience. With its bold combination of fresh herbs, garlic, and tangy vinegar, this versatile condiment delivers restaurant-quality flavor in just minutes. The recipe requires no cooking and comes together effortlessly with simple chopping and mixing techniques.

Recipe Details

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings: 8 (approximately 1 cup)
Difficulty: Easy

Ingredients

• 1 cup fresh flat-leaf parsley, stems removed and roughly chopped
• ¼ cup fresh cilantro, stems removed and roughly chopped
• 3 garlic cloves, minced
• 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
• ½ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 small shallot, finely minced (optional)

Instructions

1. Prepare the herbs. Wash and thoroughly dry the parsley and cilantro using paper towels or a salad spinner. Remove thick stems and roughly chop the leaves. You want pieces small enough to coat food but large enough to provide texture.
2. Mince the aromatics. Finely mince the garlic cloves using a sharp knife or garlic press. If using fresh oregano, remove leaves from stems and roughly chop. Mince the shallot into tiny pieces if including.
3. Combine dry ingredients. In a medium mixing bowl, combine the chopped parsley, cilantro, oregano, minced garlic, shallot, red pepper flakes, salt, and black pepper. Stir briefly to distribute evenly.
4. Add the liquids. Pour the olive oil, red wine vinegar, and lemon juice over the herb mixture. The oil should generously coat all ingredients while the acids provide brightness.
5. Mix thoroughly. Stir all ingredients together until well combined. The mixture should look chunky and vibrant green with oil coating every herb leaf. Taste and adjust seasoning as needed.
6. Let flavors develop. Allow the chimichurri sauce to sit at room temperature for at least 30 minutes before serving. This resting time allows the garlic and herbs to infuse the oil while the acids brighten all flavors.
7. Final seasoning adjustment. Taste the chimichurri and add more salt, pepper, or red wine vinegar as desired. The sauce should taste bright, herbaceous, and well-balanced.

Tips for Success

Choose quality olive oil. Since olive oil comprises nearly half the recipe, use extra-virgin olive oil with good flavor. The oil’s quality directly impacts the final taste of your chimichurri sauce.

Don’t over-process herbs. Hand-chopping creates the ideal texture for chimichurri. Food processors can turn herbs into paste quickly, so pulse carefully if using one. Aim for roughly chopped pieces that maintain some structure.

Balance the acids. The combination of red wine vinegar and lemon juice creates complexity. If your mixture tastes too acidic, add more olive oil. If it seems flat, increase the vinegar gradually.

Let time work magic. Fresh chimichurri improves significantly after resting. The flavors meld together while the acids soften the garlic’s sharpness.

Recipe Variations

Traditional Argentine Style: Use only parsley, garlic, oregano, olive oil, red wine vinegar, salt, and red pepper flakes. Omit cilantro and lemon juice for authentic flavor.

Spicy Chimichurri: Double the red pepper flakes or add one finely minced jalapeño pepper. Remove jalapeño seeds for milder heat.

Herb Variations: Substitute fresh basil, mint, or chives for cilantro. Each herb creates distinct flavor profiles while maintaining the sauce’s essential character.

Citrus Twist: Replace red wine vinegar with lime juice for a Latin American variation, or try white wine vinegar for lighter acidity.

Storage Instructions

Store chimichurri sauce in the refrigerator for up to one week in an airtight container. The oil may solidify when cold, so bring to room temperature before serving. Stir well before each use as ingredients naturally separate.

For longer storage, freeze chimichurri in ice cube trays. Once frozen, transfer cubes to freezer bags for up to three months. Thaw individual portions as needed.

Nutritional Highlights

This chimichurri sauce provides antioxidants from fresh herbs, healthy monounsaturated fats from olive oil, and vitamin C from lemon juice. Parsley contains significant amounts of vitamins K and A, while garlic offers immune-supporting compounds.

Serving Suggestions

Chimichurri sauce pairs excellently with grilled steak, chicken, or pork. Drizzle over roasted vegetables, use as a marinade for seafood, or serve alongside crusty bread as an appetizer. The sauce also enhances scrambled eggs, roasted potatoes, and grain bowls.

Try this versatile condiment on your next cookout or weeknight dinner. The fresh, bold flavors will elevate simple ingredients into memorable meals that bring restaurant quality to your home kitchen.